Kitchen Ventilation

Exhaust & Make-Up Air Design for

Commercial Hoods

Presented by: Nohad Boudani

And Dr. A.Hammoud
BAU-2013

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 Why We Need an Exhaust Hood??

 The Centerpiece of almost any kitchen ventilation system is an

Exhaust Hood, used primarily to remove Cooking Effluent from
kitchens.
 Effluent includes:
• Gaseous
• Liquid
• Solid contaminants
• Products of fuel
• Food combustion
 These Contaminants must be Removed for both Comfort and
Safety.
 Effluent can be Potentially: Life-Threatening and Flammable.
 The Arrangement of Food Service Equipment & its Coordination with
the Hood(s) Greatly Affect Kitchen Operating Costs.

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 What do We Want??

•Typical working Area • Two charbroilers under 2.5 m long

wall mounted canopy hood.

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 What is the Difference??

• Capture and Containment at 2075 L/s • Spillage and Containment at 1550 L/s
Exhaust rate. Hot, clear air visualization Exhaust Rate. Hot, clear air visualization

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 Hood Types
 Type I hood:
• Collects & Removes Grease, Condensable Vapor &
Smoke.
• Grease Filters, Baffles & Fire-Suppression system are
required.
• Used over Ranges, Fryers, Griddles, Broilers and Ovens
that produce SMOKE or GREASE-LADEN Vapors.
 Type II hood:
• Collects & Removes Steam & Heat (Grease or Smoke not
present).
• Grease Filters, Baffles & Fire-Suppression system are not
required.
• Used over steamers, kettles,…

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Hood Styles (Type I)

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 Exhaust Flow Rates ???
1st Method: (Based on Hood Style)
• Wall Mounted Canopy: Q = 0.5*A; V=0.5 m/s
• Single Island Canopy: Q = 0.75*A; V=0.75 m/s
• Double Island Canopy: Q = 0.5*A
• Eyebrow: Q = 0.5*A
• Back Shelf: Q = 0.47× length of hood
 Note:
• Q = Exhaust Flow Rate , m3/s
• A = Area of Hood , m2

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 Exhaust Flow Rates ???
 2nd Method: (Based on Hood Types By Duty Category)
 Light duty (<200°C):
• Standard Ovens
• Bake, roasting, revolving, convection,
• Deck or deck-style pizza, pastry,…

 Medium duty (200°C to 315°C):

• Electric or gas Hot-top ranges, Griddles
• Fryers
• Pasta cookers, Tilting skillets/braising pans
• Rotisseries

 Heavy duty (more than 315°C):

• Gas Open-burner ranges
• Electric or gas Underfired broilers
• Chain (conveyor) broilers, Wok ranges, Overfired (upright) salamander broilers

 Extra-heavy duty (370°C):

• Appliances using solid fuel such as wood, charcoal.

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Exhaust Flow Rates ???
• Light Duty: Low Temperature (Under 200°C)
Q~ 500 Cfm/linear meter

• Medium Duty: Medium Temp. (200°C to 315°C)

Q~ 850 Cfm/linear meter
• Heavy Duty: High Temp. (More Than 315°C)
Q~ 1000 Cfm/linear meter

• Extra Heavy Duty: Wood Burner (More Than

370°C); Q~1650 Cfm/linear meter

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Exhaust Flow Rates ???
3rd Method: (Based on ASHRAE Standard 154)

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System Losses (Static Pressure)
 Depends on:
• Type and design of the hood.
• Grease removal devices (Filters).
• size of duct connections
• Flow rate.
• Duct Velocity should be between 1500 and 4000 FPM
(7.5 to 12.5 m/s). 1750 FPM is the recommended
velocity to use in selecting exhaust collar sizes

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Filters

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 NUMBER OF FILTERS REQUIRED

The minimum required number of filters for a particular hood

can be calculated by dividing the total volume of air to be
exhausted, in CFM, by the optimum operating velocity of
the filter, in FPM usually 300 to 400FPM. This number is
then divided by the actual square footage of the standard size
filter (excluding the frame). The resulting figure represents the
minimum number of filters required to efficiently remove the
grease from the exhausted air.

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 Example
Assume an exhaust hood with a minimum required airflow
of 4200 CFM. Baffle type filters with a nominal size of 16" x
20", have an actual filtering surface of 14" x 18". (Nominal
size minus the frame equals the actual filtering area.)
Calculate the number of filters required, considering an
optimum operating face velocity of 300 FPM across the
filter.

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 Solution

Filter Area Needed = Volume of exhaust air / Permissible face velocity

Filter Area Needed = 4200 CFM / 300 FPM = 14 sq-ft
Actual filter surface area (minus frame) = 14” x 18” = 252 sq- in or dividing
by 144 (conversion factor for sq-ft to sq-in)
Actual filter surface area = 1.75 sq-ft
Number of filters required = Filter area needed / actual fitter surface
area = 14 / 1.75 = 8 filters
Therefore, in this example, 8 filters would be required to provide adequate
removal of the grease. Any space in the hood not occupied by a filter should
be blanked off with sheet metal. As much as possible, the blanks should be
divided equally between the filters. This will ensure optimum performance
and will equalize the air velocity over the entire length of the hood opening.

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 Duct sizing
 1) The duct leading from the exhaust hood to the exhaust outlet
shall be sized correctly. The velocity of the exhaust air shall be high
enough to minimize condensation on the various parts of the duct
system.
 2) The following formula shall be used to determine the correct duct
size:
 Volume of air exhausted (CFM) = Duct area needed (sq. ft.) X Duct
Velocity (FPM)
 Example :
For an exhaust hood with a minimum required airflow of 3600 CFM.
And recommended duct flow velocity of 2000 FPM. The duct size Area
become 1.8 sq. ft. We may directly use pipe flow chart as shown
below: The head loss =0.3 in wg/100 ft & D=18 In

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Duct Area (in sq-ft) = Air flow in CFM / Duct Velocity in FPM
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Standard Fume Hoods
 Sash, rear baffles, blower
and the ductwork which
connects the hood to the
blower.
 Velocity will vary according
to the sash height.
 The air velocity may be
high.

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 Minimize the pedestrian
traffic immediately in front of
the hood. Walking past the
hood causes turbulence
which can draw contaminant
out of the hood into the
room.

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 Adjust the sash height to the
smallest opening (18 inches)
(45 cm).
 Have an indication position
for the sash.

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 Case Study (Example)

Hood Style: Island Hood; Hood Type: Medium Duty

Dimensions: L= 3 m; W = 1 m; 2 Rows of Filter L = 2x2m = 4m

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 Flow Rate Calculation
 Method 1: Q = 0.75 x A = 0.75x3x1
Q = 2.25 m3/s = 8,100 m3/h = 4,765 CFM
 Method 2: Q = 850x(3x2) = 5,100 CFM
 Method 3: Q = 775x3 = 2,325 L/s
Q = 4,923 CFM

 Assume Q = 5,000 CFM = 2,360 L/S

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 Friction Loss Calculation
 Assume Air Velocity in Duct = 2000 FPM
Duct Size = 26”x16” (650x400 mm)
Linear Friction Loss Coef. = 0.22”/100 ft
If Equivalent Duct Length = 30 m
S.P. = [(30*0.22) / (0.3048*100)]*1.2 = 0.26” w.g. = 65 Pa
 Filter (Baffle) Loss:
2360 L/s / 4m = 590 L/s.m  S.P. = 190 -- 250 Pa
 Total S.P. = 250 + 65 = 315 Pa
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Types of Exhaust Fan

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Types of Exhaust Fan

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Typical Curve for a Backward
Inclined Centrifugal Fan

2
1

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Typical Curve for a Forward
Inclined Centrifugal Fan

2 2

1.2 1

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 Replacement Air
 Supply Air:
• Introduced through the HVAC or ventilating apparatus.
• Dedicated to the comfort conditioning of the space in which the hood
is located (it also provides comfort conditioning for the occupants).
 Makeup Air:
• Introduced through a system dedicated specifically for the hood.
• It is typically delivered directly to or close to the hood.
• When conditioned, it may be heated only.
 Transfer Air:
• Introduced through the HVAC or ventilating apparatus.
• Dedicated to comfort conditioning and ventilation requirements of a
space adjacent to the hood.
• The device providing transfer air must be in operation and
supplying outside air while the hood is operating.

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 Solving Kitchen Problems
 Containment Problems
 Hood Front Draft Turbulence
 Cooking Line Thermal comfort
 Grease in the Exhaust Duct or on the
Roof?
 Cooking Odor Complaints
 Utility Bills Are Too High

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 Containment Problems
 Observe Air Flow Conditions.
 Provide a Front Overhang (300 mm at Min.)
 For Convection Ovens: Provide a 450 mm Front Overhang.
 Hood side Panels help in improving side draft disturbance problems.

Spillage with 150 mm

•Normal View Of Front Overhang
With 450 mm Of Front Overhang

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 Hood Front Draft Turbulence
 Causes
 Location of supply air
diffusers or grilles
within the general
vicinity of the hood front
face, which results in
the cooking effluent
spilling out from under
the hood.
 Short-Circuit Hood:
Air is directed toward
the filter bank
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Hood Front Draft Turbulence

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 Cooking Line Thermal comfort
 Warmest Workstation is in Front of the Cooking
Equipment.
 Replacement Air outlets (Near The Hood Front Face)
Could disturb the Capture & Containment.

 Revise the Location & Type of Supply Air Outlets.

 Use Low Velocity Laminar Flow Outlet.
 Conditioned Air Can Cool the Cook & not Create
Turbulence @ Hood Lip.
 Discharge Velocity 0.5 m/s & 0.25 m/s @ Hood Lip.

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 Low Velocity Laminar Flow
Replacement Air Outlet

V=0.5 m/s

V=0.25 m/s

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Make-Up Air Supply With
Displacement Ventilation

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Back Wall Make-Up Air Supply

60 to 90 cm
above floor

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 Grease in the Exhaust Duct or
on the Roof?
 Grease not being Removed at the Hood
Filter Face or Secondary Removal system:
• Check the Exhaust Flow Against System Type &
Temperature.
• Increase The Flow to the Recommendations, the
Filters Create Turbulence & Surface Cooling.
• Air Duct Speed > 1500 FPM.
• Avoid When Possible Adding Other Expensive
Technologies: Water Cooling/Cleaning units,
Cartridge Filter, Electrostatic Precipitators…

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 Cooking Odor Complaints?
 Odors Are Not Captured By the Hood/Filter System.
 Causes:
• Typical O/V of an Up-Blast Roof Ventilator ~ 5 m/s = 18 Km/H.
• If an outside Air Intake is Nearby.
• 16 To 24 Km/h Crosswind Will direct the Odor to the System.

 Solutions:
• Use a High Velocity Stack Discharge (~ 10 m/s).
• Keep Discharge Velocity < 12.5 m/s to not create Noise
Complaints.
• Introduce About 20% Mixture of Outside Air into the Exhaust
Stream

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Stack Extension of an Up-Blast
Roof Ventilator

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Makeup Air flow rate
 The term “make-up air” is used to
identify the supply of outdoor air to a
room or building to replace the air
removed by an exhaust system. Makeup
Air 60 to 85% of Exhaust @ 1000 to
1500 FPM velocity

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 Utility Bills Are Too High
 Resize the Exhaust Flow Rate Based on the
recommendations.
 Slow the Fan Down to this New Exhaust Rates.
 Reduce the Supply Air Accordingly.
 Close off the Short-Circuit Air Supply to the Hood & Direct
This Replacement Air into the Kitchen Area.
 Heat Recovery?
 Extend Economizer Operation when Treated Air is used.
 Optimize Heating & Cooling Set Point For conditioned Air.
 Use a Multiple Speed Exhaust Fan / Idle Periods.

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 Concluding
 The primary considerations for the high performance energy efficient kitchen
ventilation system are:
 1) Exhaust fans must be capable of removing the collected airborne wastes at a
rate equivalent to their generation, and makeup air units need to be capable of
replacing an equivalent volume of the extracted waste fumes. Exhaust volume is
determined by heat energy input of the cooking line.
 2) Exhaust hoods should be placed above cooking equipment and have the ability
to capture and contain the airborne waste matter produced by cooking equipment.
 3) Group appliances according to effluent production and associated ventilation
requirements. Specify different ventilation rates for hoods or hood sections over
the different duty classification of appliances. Where practical, place heavy-duty
appliances such as char-broilers in the center of a hood section, rather than at the
end.

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 Con’t
 4) The location of makeup air units in the commercial kitchen should be
positioned as far away as possible from the source of the pollutants to maximize
cross ventilation. All exhaust gases should be discharged to the atmosphere
through ducts and careful Consideration must be given to the separation of
exhaust discharge from air-intakes and from neighboring properties.
 5) Canopies and ductwork need to be constructed from non-combustible material
and fabricated so as not to encourage accumulations of dirt or grease, nor allow
condensation to drip from the canopy. The ductwork needs suitable access for
cleaning and grease filters need to be readily removable for
cleaning/replacement.
 6) The exhaust air volume must be greater than the heat expansion from the
cooking surface plus any internally injected makeup air.

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END
 Remember, a hood is one of the most
critical pieces of equipment in any
foodservice operation. Without an
effective and efficient hood, the
extraction of cooking effluents could not
be accomplished, and the kitchen
would be a most unpleasant place to
work.

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Thank You For Your Attention
Nohad Boudani
[email protected]

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